Bread

Ingredients:
4 ½ c warm water
1 1/3 c oil or shortening
4 T sugar
3 T molasses
1 ½ T salt
2 T yeast
About 10-12 c of flour (any combination of white and ww flour you want. The more ww flour you use the heavier the bread will be and the quicker it will dry when stored) The amount of flour varies because some ww wheat flour contains more moisture.

Directions:
Mix all ingredients except flour. Let stand for ten minutes. Add flour a little at a time until stiff but soft dough. Knead on floured board until elastic (it pushes back). Let rise in covered bowl until double in bulk. Punch it down to original size. At this point you can shape the dough into loaves (4-5) or you can raise it again for a finer textured bread.
Cook 400º for 15 minutes. 350º for 20-30 minutes or until loaf sounds hollow when you thump the top. If bread gets too brown tent it loosely with foil. This recipe makes good buns and can be rolled into thin discs and fried for Navajo tacos. You can roll it out, cut into squares, and fry for scones also. When making fry bread the higher the ratio of ww flour the crispier the bread.